1 Preheat oven to 120ºC. In a medium-sized bowl, sift together white self-raising flour and bicarb soda. Add wholemeal flour and sugar and stir till combined. Make a well in the centre and add eggs, stir gently, and slowly add soy milk, continuing to stir. Whisk batter to remove lumps, then add melted butter and whisk till smooth. Set aside to rest for 5 minutes.
2 Heat butter in a large nonstick frypan. Place a large spoonful of batter in pan for each pikelet. Cook
on a low heat for 1 minute. Sprinkle the top of each pikelet with a spoon of blueberries. Once bubbles form and pikelet is golden, flip pikelet and continue to fry on low heat till cooked all the way through.
3 Place cooked pikelets on a tray and keep warm in oven till ready to serve. Continue with remaining batter till all pikelets are cooked.
4 Serve warm blueberry pikelets with vanilla yoghurt and drizzle with honey.